From Assisi pork salami, finocchiona, spicy salami, ciauscolo salami, etc.

Salamis

The traditional exhaustive preparation that goes into making a typical Umbrian prosciutto begins with salting the fresh prosciutto: for two weeks the ham is covered periodically with a mixture of salt, garlic, pepper, and white wine. After the prosciutto receives a bath of the wine, it remains in this manner for two or three months while it absorbs the flavors of all the previously placed ingredients. Following a period of three months left in this state, a final bath in wine is given, and then comes the delicate phase of applying a plaster-like covering of garlic and pepper to protect it from airborne elements and to keep the part of the prosciutto that is in contact with the air from becoming too hard. At this point it is left to stay for another three months. The entire process takes twelve months. That is why Umbrian prosciutto is so good!

NOVELTY'

handicraft mortadella, no food allergens, few fat, of unique taste, it distinguishes him for the quality of the used meats and for the end workmanship. Ideal among two slices of cooked bread to firewood or also cut thick heated to the oven.

Great promotion meats wild, all to 29,80 to the kg. to slices or in pieces (to see after all to the page)

SPECIAL OFFER ON SALAMI OF ASSISI...

COD. S171 Euro 7,00 Salami with fennel
g. 300 ca.

Flavoured meats of swine with natural aromas, salt pepper and shattered wild fennel or in seeds. Of rosy colour with little presence of fat, characteristic, this last, that gently confers to the product a balanced taste that differentiates it from other similar products in commerce.

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COD. S8 Euro 7,00 Salami
with deer
g. 300 ca.

This specialty from the particularly amazing taste is produced with meat of swine and venison of deer with salt, pepper, little garlic and a mixture selected of spice it is seasoned for 30/45 days. Its particular sweet taste finds the ideal combining with white wines slightly moved and with cheese seeds seasoned to soft pasta.

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COD. S12 Euro 7,00 Salami with black truffle
g. 300 ca

It is the precious specialty of the salamis of Assisi.
It is produced with the ground meat of italian pork with salt, little pepper and summer black truffle coarsely minced. The presence of the precious tuber, confers him an unmistakable perfume and an ideal delicate taste to accompany any appetizer
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COD. S212 Euro 7,00 Salami "cojoni
di mulo" g. 300 ca.

Also this salami is produced by the middle grinding of meat of pork of Italy. The characteristic is in the presence, in the heart of the salami, of a die of � lard �, with spices that confers to this specialty a particularly sweet taste. Bagged in natural gut it purchases the particular form from which it derives the dialect name.

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COD. S174 Euro 7,00 Salami of
wild board
g. 300 ca.

It is a specialty typical of our hilly zones., from the definite taste and from the intense and persistent perfume. Its definite taste is appreciated in particular way in combining with a mature cheese, bread cooked to firewood and red wine.

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COD. S175 Euro 7,00 Salami with
hot pepper
g. 300 ca.

Meat of Italian pork a little fat they are used for producing this particular excellent salami to enrich and to complete a good appetizer of meats. Your spicy taste decidedly the combining makes almost obligatory with some very soft fresh and fresh cheeses accompanied by a white slightly moved.

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COD. S1
FINOCCHIONA
SALAMI

g. 700 around

Euro 15,19
(at kg. Euro 21,70)

Pure pork salami, soft typically, seasoned with fennel.